Last-Minute Love Notes

It’s never too late to say I love you, especially when you can whip up an edible valentine that will make anyone swoon. That’s the beauty of Real Food, Really Fast. Designed to solve everyday mealtime dilemmas, it’s also a treasure trove of almost instant recipes, capable of creating last-minute romantic meals for two. If your love knows no bounds, there are plenty of sweet treats suitable for sharing with all of your crushes, too. For something truly special though, my thoughts drift to a surprise breakfast in bed.

Even without any advanced planning, you can rise to the occasion with a wake-up call sure to exceed your beau’s wildest dreams.

Photo by Robin Means of Vegan Dollhouse

As written in the book, the Hash Brown Waffles are already pretty special; combining the irresistibly crispy form of a waffle with the savory comfort of shredded potatoes, the quick cooking time was just a side benefit to this unconventional approach. Robin Means of Vegan Dollhouse turned this delicious flirtation into a burning hot passion by making hers in a heart shaped waffle iron, which struck me as an ideal presentation for today. She even went through the extra effort of grating fresh potatoes, boldly adding an extra minute of prep work- Now that’s true love, folks. Check her blog for that easy adaptation, or for all you procrastinators still figuring out your game plan, continue on for the original quick-fix formula.

Hash Brown Waffles

From Real Food, Really Fast by Hannah Kaminsky

Little more than piles of shredded potatoes, what separates superlative hash browns from the merely adequate hash browns all comes down to texture. Shatteringly crisp on the outside yet tender, even borderline creamy on the inside, it’s a fine balance that’s difficult to strike. Using a waffle iron instead of a standard frying pan maximizes the surface contact for a far more satisfying crunchy crust, while the enclosure allows the spuds to essentially steam from within, ensuring perfectly tender bites through and through.

1 Pound Frozen Shredded Potatoes*, Thawed
1 1/2 Tablespoons Vegan Butter or Coconut Oil, Melted
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Before doing anything else, begin preheating your waffle iron. All models work differently so yours may take more or less time to reach a suitable temperature.
Squeeze any excess water out of the shredded potatoes if necessary before tossing them into a large bowl. Mix in the melted vegan butter or oil, salt, and pepper, stirring thoroughly to incorporate. Make sure that the shreds are all evenly coated before proceeding.

Lightly grease the waffle maker. Distribute the potato mixture equally between four waffle squares, covering the surface as evenly as possible while packing it in firmly. Close the lid and make sure that it locks to ensure full contact with the hash browns. Cook on medium-high for 5 – 8 minutes, until golden brown all over. Serve right away, while still hot and crisp!

Makes 4 Waffles

*You can also find ready-to-cook shredded potatoes in the refrigerated sections of some grocery stores, alongside prepared and packaged side dishes

Printable Recipe

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Love is in the Air, and in the Kitchen

Now that the salty, savory extravaganza of Super Bowl Sunday is out of the way, Valentine’s Day looms large on the horizon as our next big food affair. Though terminally single, I’ve come to enjoy the event as an opportunity to show friends and family that I care, inevitably in the form of something edible. Though my best suggestions do skew heavy on the chocolate, there are still many lovely, lighter options to cleanse your palate. While you still have time to plan, take a peek at some of my favorites that have hit the blog in years past.

Whoever said that you can’t win friends with salad never sat down to a plateful of lovingly carved heart-shaped strawberries atop tender artichoke hearts, crisp endive, and buttery spears of hearts of palm. Yes indeed, my Heart-Felt Endive Salad is all that and more, living up to the name in more than one way.

This Roasted Red Pepper Soup is quite the blast from the past, so pardon the terrible photo! Though the recipe itself is nothing earth-shattering, the technique of swirling tiny sour cream hearts can be applied to any smooth, pureed soup you care to serve. A little extra effort goes a long way, so you can effortlessly score some extra brownie points by taking a minute to go all out on the garnishes.

Moving on to the main event, Blushing Beet Pierogi are a more subtle way of showing that you care. In hindsight, I wish I had cut these little potato and pasta pouches into the shape of hearts to reinforce the theme, but you can learn from my mistake! Do it up right and really wow your loved ones!

Starting with something light for dessert, fluffy and refreshing Frozen Strawberry-Balsamic Souffles are ideal for those with a penchant for fruity treats. Each ramekin presents a bright, bold contrast between sweet and sour, hitting all the high notes with nary a boring spoonful from start to finish.

When words fail, say it with cake. Show your heart with a stunning slice of Hidden Heart Wild Blueberry Cake. For a truly impressive unveiling, bring the whole cake to the table and cut it right in front of your beloved. Sure, it’s a bit more intricate than your average pound cake, but the extra effort will be worthwhile for the lasting impression those sweet shapes will leave.

Okay, you’ve waited long enough; steel yourself for the chocolate onslaught. Let’s start simply with Cherry Hot Chocolate Spoons. Don’t lock yourself into just one flavor destination though; consider this a guideline for further exploration. Try adding in a touch of orange zest, or using freeze-dried strawberries instead of cherries. Take out the fruit altogether and stir in some peppermint extract and crushed candy canes for an extra breath-freshening bonus (hint hint!)

Flourless Chocolate Cake is a classic, and though predictable, it never gets old. Dark, rich, and decadent, this version is for chocoholics only. The real danger is that it’s so easy to whip up, you may not be able to contain your love to just one special occasion for indulgence. Try it once, and it could easily become an everyday affair.

Keep your cool with another frozen treat: Pomegranate Ice Cream Pops. This quick fix novelty is simply blended and thrown into silicone molds, no churning necessary. Leave out the lollipop stick to make frosty chocolate-covered truffles, or throw that creamy pomegranate base into any popsicle mold you might have on hand. As long as you don’t omit that crisp chocolate shell, you can’t go too far wrong.

Of course, if all else fails, just bake a pan of brownies and call it a day. No one would be mad at that.

Choc-A-Lot

Valentine’s Day might as well be called Chocolate Day. At least, that’s the primary significance it holds in my life. Through relationships both good and bad but primarily experienced as a single lady, the date has held little real significance in my life, other than as an opportunity to indulge my inner chocoholic.

Debate the merits of this consumer-driven “holiday” all you want, but as long as I can sink my teeth into some dark, decadent truffles, that’s the next best thing to true love, if you ask me. Thankfully, indulgent options abound for the discerning palate, transcending the boundaries between plant-based and mainstream artisan products. If you’re inclined to lose your temper or have a meltdown over the DIY approach, there are endless options available for purchase, guaranteed to steal your heart.

Emphasizing quality ingredients hasn’t necessarily correlated to healthier products nor whole foods in the past, but the newest wave of master chocolatiers seem to be just as concerned with nutrition as they are with flavor. Though it may sound like a concept incongruous to truly luxurious chocolate experiences, Nicobella will be the first to prove that misconception wrong. Crafting their confections with coconut oil and sourcing flavor infusions from whole fruits, herbs, and spices rather than extracts, each morsel sings with a bold, clean taste. Some combinations can be a bit unconventional, such as the sunflower butter banana, but you won’t find a single bad bite in any assortment. Snappy dark chocolate gives way to creamy soft centers for each distinctive truffle, all softening to liquid cocoa bliss on the tongue. You can’t help but become instantly smitten.

Finding a true edible gem right under my nose, I was stunned to discover Coracao for the first time at my local farmers market. Sweetened with coconut sugar and bolstered by superfoods like maca and lucuma, these are treats with benefits that could still rival the finest of gourmet selections. Salted caramel sparkles with the crunch of flaky salt, striking a perfect balance between sweet and savory, hitting all the pleasurable high notes of this classic combination right on target. The most famous confection, however, is the Berkeley Bar, and for good reason. A layered composition of nutty caramel and a soft, malty nougat, all enrobed in their dark bittersweet chocolate, it’s truly something special.

Valentine’s Day makes for a convenient excuse to splurge a bit when it comes to dessert, but these incredible chocolates shouldn’t be saved just for special occasions. Treat yourself well, and often, with quality cacao.

Neither Flowers Nor Flours

Valentine’s Day kicks into high-gear and still the debate rages on: Boxed chocolates or a bouquet? Countless delinquent romantics face this dilemma right at this very moment, weighting their options at the nearest corner store. It seems like an obvious choice to me, and the numbers agree; polls consistently rank candies and sweets as the top pick, beating out everything from cards to cologne by a landslide. They say it’s the thought that counts, but let’s be honest: For this occasion, any gift less than cacao decadence would be given in bad taste.

While I don’t have a sweetheart to spoil, there’s still plenty of love to go around because the passion for chocolate knows no bounds. Even for those procrastinating Romeos and Juliets out there, this quick-fix flourless cake is simple enough to have ready in about an hour, and is far more impressive than any handful of wilted blossoms or waxy confections. Each dense, dark, and fudgy wedge is incredibly rich so it may very well serve more than just one happy couple… but then again, for my fellow single ladies and lads out there, I certainly wouldn’t judge you for considering it as a single serving, too.

Flourless Chocolate Cake

3 Tablespoons Vegan Butter
5 Ounces Dark or Bittersweet Chocolate, Finely Chopped
1/2 Cup Aquafaba
1/4 Cup Granulated Sugar
1/4 Teaspoon Cream of Tartar
1 Tablespoon Finely Ground Chia Seeds
2 Teaspoons Arrowroot Powder
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt

Preheat your oven to 300 degrees with a rack in very center. Lightly grease a 6-inch round mini springform pan and set aside.

Place the vegan butter and chocolate in a large, microwave-safe bowl and heat at 30-second intervals, stirring thoroughly each time, until melted and completely smooth.

Meanwhile, begin whipping the aquafaba in your stand mixer at low speed. Once you work up a stable froth, increase the speed to high. Mix together the sugar and cream of tartar in a small bowl and slowly begin adding the mixture as the machine continues to run. Allow 8 – 10 minutes of steady whipping for the meringue to reach full volume.

Stir the remaining ingredients into the bowl of melted chocolate, taking care to beat out any clumps. Whisk about 1/4 of the stiff meringue into the chocolate to help lighten the mixture, and then switch over to a wide spatula. Gently fold in the remaining meringue until, keeping as much air in the mixture as possible, until fully incorporated. A few residual pale streaks are just fine.

Transfer the batter into your prepared pan and smooth down the top with a spatula. Bake until cake pulls away from the sides of the pan and is set on top; about 40 – 45 minutes. Don’t worry if it seems to collapse in the center! It will just give you more space to fill with fresh berries or whipped coconut cream.

Serves 2 – 4

Printable Recipe

A Sweet and Sour Valentine

True love isn’t just pure sweetness, contrary to popular belief. To take such an overly simplified view would miss the whole point of any affair worth having. Like a story without conflict, a relationship that doesn’t face adversity at some point is unlikely to survive. It’s the nuances, the bitter moments and surprising twists, that enhance and further strengthen the attraction. The same should be said of desserts; if one is based purely on sugar and no true substance, it’s not worth eating in the first place. That’s why my Valentine’s Day contribution is quite simple on the surface, but surprisingly complex and perhaps controversial once you dig in deeper.

Lightened with cool, fluffy CocoWhip from So Delicious, this charming frozen souffle is effortless to make. Unlike the traditional baked rendition, there’s no fear of deflation before the lofty treats reach the table, leading to premature heartbreak. Strawberries lend a pretty pink hue, but the first bite proves that this treat is far from child’s play. Tangy balsamic vinegar smacks with acidity and brightness, jarring at first but an unexpectedly satisfying contrast to the fruity jam. The combined flavors linger, hauntingly, temptingly, long after dessert spoons have been licked clean.

Prepare to fall in love- Deep, unforgettable, true love. Valentine’s Day isn’t just for couples, but for those seeking a bit of bitter-sweet complexity in their lives, too. After experiencing it once for yourself, it’s hard to imagine being satisfied with anything else.

This post is sponsored by So Delicious Dairy Free, inspired by their 21-Day Dairy-free Challenge and is part of the Dairy-Free Menu Plan event hosted by Go Dairy Free. Stay tuned for a full week menu plan coming to Go Dairy Free at the end of the challenge, crafted by a dozen creative bloggers ditching dairy.

Frozen Strawberry-Balsamic Souffle

1/2 Cup Seedless Strawberry Jam
1/4 Cup So Delicious Coconut Milk Strawberry Yogurt
1/4 Cup Confectioner’s Sugar
2 Teaspoons Balsamic Glaze or Reduction
1/4 Teaspoon Salt
2 Cups Original So Delicious CocoWhip

To Serve:

Original So Delicious CocoWhip
Fresh Strawberries, Sliced

Set out three 4-Ounce ramekins on a small tray to more easily maneuver them in and out of the freezer. Cut three strips of aluminum foil or parchment to fit comfortably inside each ramekin, extending a above the rim by about 2 inches. Tape the strips to ensure that they stay in place. Lightly grease and set aside.

In a large bowl, stir together the jam, yogurt, sugar, balsamic glaze, and salt. Once smooth, add about half of the CocoWhip, mixing to incorporate. Fold in the remaining half more gently, keeping it as light and fluffy as possible.

Spoon the mixture into your prepared ramekins, dividing it equally between the three and smoothing out the tops. Place the ramekins into the freezer on a level surface, and allow them to rest, undisturbed, for at least three hours or until set.

Remove from freezer 10 minutes before serving. Remove parchment collars and garnish with additional CocoWhip sliced strawberries, if desired.

Makes 3 Servings

Printable Recipe

The Heart of the Matter

Perhaps I’ve been looking at the Valentine’s Day ritual from the wrong perspective. Instead of recoiling at the sight of puffy pink hearts and greeting cards of dubious sincerity, focusing on the abundance of new opportunities to indulge my sweet tooth would surely help the occasion pass with less pain.

Chocolate truffles and ornate confections are the “traditional” treats associated with this annual love-fest, but my own cravings have taken a turn for the lighter and fresher this year. Wild Frozen Blueberries never go out of style, especially in Hawaii where discovering fresh berries is about as likely as spying Menehune in Waikiki. Postage stamp-sized freezer space be damned, these tiny blue gems were a necessity to squeeze in. Fully stocked on this taste of home, it was a natural decision to go blue this holiday.

Unimpressive, even homely at first glance, the true beauty of this festive cake is revealed within the very first slice. Concealed beneath an ocean of deep blue batter lies heart of gold- Well, golden vanilla pound cake, at least! Talk about a sweet surprise.

Let the lucky recipient believe that it’s a testament to the power of love, or perhaps some wild baking alchemy, but the truth is grounded in good old-fashioned advanced planning. Little more work than crafting two standard, separate cakes, some clever cookie cutter usage and a heaping cup of patience are the only secret ingredients here.

Proving the power of Frozen Wild Blueberries in every moist, tender forkful, what appears to be a modest measurement goes a very long way, translating into volumes of robust berry flavor throughout. Wrapping around the heart-y core in a gentle embrace, the two components meld harmoniously, while nonetheless remaining distinct. They’re a perfect couple if I ever did see one.

Even if there isn’t a special someone to indulge this Valentine’s Day, don’t hide your heart away! Just cut yourself a thick slice of cake and taste the love that only Wild Blueberries have to share, no strings attached.

Hidden Heart Wild Blueberry Cake

Vibrant Vanilla Pound Cake:

1 3/4 Cups All Purpose Flour
1 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Vanilla Non-Dairy Milk
1 Tablespoon Lemon Juice
1/4 Cup Olive Oil
2 Tablespoons Vanilla Extract

Wild Blueberry Cake:

1 Cup Frozen Wild Blueberries, Thawed
1/3 Cup Water
1/4 Cup Lemon Juice
1/4 Cup Olive Oil
1/2 Teaspoon Vanilla Extract
1 Cup Granulated Sugar
2 Cups All Purpose Flour
1 1/4 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

Beginning with the vanilla cake, whisk together the flour, sugar, baking powder and soda, and salt in a large bowl. Once the dry goods are well-distributed, turn your attention to the wet ingredients. In a separate bowl, combine the non-dairy milk of your choice with the lemon juice, allowing it to sit for about 5 minutes to curdle slightly. Add in the oil and vanilla, stir thoroughly, and introduce this liquid mixture to the bowl of dry ingredients.

Mix gently with a wide spatula, stirring just enough to bring the batter together with few remaining lumps. Transfer into your prepared loaf pan, smooth out the top, and slide it into the center of your oven. Bake for 50 – 55 minutes, until lightly golden brown all over and a toothpick inserted into the center comes out cleanly. Let cool completely and chill for at least 1 hour before proceeding.

Once your cake is nice and cold all the way through, use a very sharp serrated knife to slice it into 1-inch thick slabs. Take a large heart-shaped cookie cutter that fits within the confines of the slices and punch out your heart shapes; cover with plastic wrap to prevent them from drying out and set aside.

Preheat your oven to 350 degrees once more and lightly grease another 8 x 4-inch loaf pan.

Moving on to the Wild Blueberry batter, toss the berries into your blender or food processor, and thoroughly puree. Slowly drizzle in the water, lemon juice, oil, and vanilla to incorporate. Add in the sugar into the machine last, and continue blending until completely smooth, with just a few visible seeds remaining.

In a separate bowl, mix the flour and baking powder, soda, and salt.  Just as before, pour the liquid mixture into the bowl of dry goods, stirring to combine with as few strokes as possible.

Pour a thin layer of the batter into the prepared loaf pan, spreading it out smoothly so that it evenly reaches about ½ – ¾ of a centimeter all the way across the bottom. Retrieve your heart-shaped vanilla cake cut-outs, and line them up in a row along the center. Naturally, they’ll fit if you can arrange them in the same order as they were cut, but it will work just as beautifully if they’ve gotten mixed up too. Pour the remainder of the blue batter around the sides and over the tops of the hearts, being careful to fill up any crevices. Tap the pan firmly but gently on the counter to release any air bubbles that may disrupt the pattern. It’s likely that you’ll end up with some extra batter that won’t fit into the pan; bake it off separately as cupcakes or mini-loaves to enjoy later!

Carefully slide the loaf pan into the oven and bake for 30 – 45 minutes, until a toothpick inserted into one of the blue sides pulls out cleanly. Don’t test for doneness in the center; of course the vanilla cake will be done, since it was already well-baked to begin with.

Let cool completely before slicing and serving.

Makes 10 – 12 Servings

Printable Recipe

This post was written for and is sponsored by Wild Blueberries, but all content and opinions are entirely my own.